Ingredients

Method

• 8 nori sheets
• Sesame seeds, toasted, for sprinkling
• 2 ripe avocados, sliced
• 600 g fresh tuna, sliced
• Pickled ginger, for serving
• Wasabi paste, for serving
• Soya sauce, for serving

Method

Ingredients

For our simple slideshow on how to make tuna and avocado California rolls, click the link: How to make tuna and avocado California rolls.

YOU'LL NEED:

A fan

A flat or shallow bowl

A sushi mat covered in clingfilm

A rice paddle or flat wooden spoon

Neatly wrap a bamboo sushi mat in clingfilm. Prepare a small bowl of water to dip your fingers into when preparing the sushi rolls. This will ensure that your fingers remain clean and not sticky, making the rolling easier to handle.

Fold a nori sheet in half, place on the bamboo mat and cover the surface evenly with rice, about ½ cm thick.

Pat down firmly to flatten, then sprinkle generously with sesame seeds.

Turn over the sheet of nori, so that the rice faces downwards, and the nori faces you.

Lay the tuna strips along the bottom of the sheet of nori. Do the same with the avo strips.

Roll, starting from the edge closest to you, using the mat to apply pressure as you go, and your fingertips to guide it into the shape of a roll. When the roll is complete, secure by using the sushi mat to add pressure. Remove the roll from the mat and place on a board.

Slice into bite-sized pieces using a very sharp knife. Repeat with the remaining ingredients.

Serve immediately with pink pickled ginger, wasabi paste and soya sauce

To make the sushi rice, click here: Perfect fluffy sushi rice